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undergraduate thesis
Dizajnirana jaja: od poboljšanog nutritivnog statusa do funkcionalne hrane
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:726130
Prežigalo, Martina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Meat and Fish Technology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Prežigalo, M. (2019). Dizajnirana jaja: od poboljšanog nutritivnog statusa do funkcionalne hrane (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:726130

Prežigalo, Martina. "Dizajnirana jaja: od poboljšanog nutritivnog statusa do funkcionalne hrane." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:726130

Prežigalo, Martina. "Dizajnirana jaja: od poboljšanog nutritivnog statusa do funkcionalne hrane." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:726130

Prežigalo, M. (2019). 'Dizajnirana jaja: od poboljšanog nutritivnog statusa do funkcionalne hrane', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 14 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:726130

Prežigalo M. Dizajnirana jaja: od poboljšanog nutritivnog statusa do funkcionalne hrane [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 July 14] Available at: https://urn.nsk.hr/urn:nbn:hr:159:726130

M. Prežigalo, "Dizajnirana jaja: od poboljšanog nutritivnog statusa do funkcionalne hrane", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:726130

Metadata
TitleDizajnirana jaja: od poboljšanog nutritivnog statusa do funkcionalne hrane
Title (english)Designed eggs: from the improved nutrition status to functional food
AuthorMartina Prežigalo
MentorNives Marušić Radovčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Meat and Fish Technology)
Zagreb
Defense date and country2019-09-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Funkcionalna hrana je hrana čijom se konzumacijom ostvaruje povoljan učinak na ljudsko zdravlje. Dizajnirana jaja mogu se svrstati u kategoriju funkcionalne hrane, a njihova je proizvodnja omogućena modificiranjem ili dizajniranjem smjese nesilica pri čemu se na neke nutrijente može utjecati u većoj mjeri. Hranidba kokoši nesilica bogata omega-3 masnim kiselinama rezultira povećanjem sadržaja omega-3 masnih kiselina u jajetu, poboljšava se omjer ω-3:ω-6. Kokoši lako apsorbiraju i prenose omega-3 masne kiseline iz hrane te se one akumuliraju u žumanjku, pri čemu se najefikasnijim pokazalo dodavanje ribljeg ulja u prehranu. Selen, vitamin E i lutein sprječavaju oksidaciju masnih kiselina te osiguravaju stabilniji i dugotrajniji proizvod, a istovremeno se ostvaruje povoljan utjecaj na zdravlje. Za razliku od konvencionalnih jaja, dizajnirana nam jaja omogućuju veći unos nutrijenata koji pozitivno djeluju na ljudsko zdravlje i pomažu u prevenciji određenih bolesti.
Abstract (english)
Functional food is food whose consumption has a beneficial effect on human health. Designed eggs can be categorized as functional food and their production is made possible by modifying or designing a feeding mixture where some nutrients can be modified more than others. A diet of laying hens rich in omega-3 fatty acids results in an increase in the content of omega-3 fatty acids in the egg, improving the ratio of ω-3: ω-6. Chickens easily absorb and transfer omega-3 fatty acids from food and accumulate it in egg yolks, with fish oil being most effective in the diet. Selenium, vitamin E and lutein prevent the oxidation of fatty acids and provide a more stable and long-lasting product, while having a beneficial effect on health. Unlike conventional eggs, designed eggs allow us to increase our intake of nutrients that have a positive effect on human health and help prevent certain diseases.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:726130
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2020-11-16 10:07:30